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Classic Jam Roly Poly on a tray
15Total Time
15Prep Time
50Bake Time

Classic Jam Roly Poly

Our favourite

5 Reviews

About the bake

This timeless classic dessert is a firm family favourite. Perfect after a Sunday roast, this jam roly poly will have generations remembering it with fondness for years to come.

Find out below how to make our delicious Jam Roly Poly recipe and pair it with our vanilla custard.

What's the difference between swiss roll and jam roly poly?

Jam swiss rolls are typically a soft vanilla sponge perfectly complimented by smooth vanilla buttercream and raspberry jam. Whereas, Jam roly poly is traditionally made as a suet pudding wrapped in muslin or foil and steamed, then filled with jam and served with hot custard.

However, we know nobody has time for all of that faff. So our recipe goes straight down the baking route.

15Total Time
15Prep Time
50Bake Time


  1. Step 1:

    Preheat the oven to 180°C (fan 160°C, gas mark 4) and place a roasting tin with hot water in the oven to create steam whilst cooking the roly poly .

  2. Step 2:

    In a large bowl sift the flour and add the sugar. Grate the frozen butter into the flour and stir to mix. Make a well and add the egg yolk, milk and vanilla extract. Mix the ingredients together until you get a sticky dough

  3. Step 3:

    On a greased lined baking tray, spread the dough evenly and then top the dough with raspberry jam.

  4. Step 4:

    Roll the dough towards you creating a roulade and wrap in the baking paper loosely. Wrap the roll in tin foil loosely (as the roly poly will puff up during cooking) and seal the edges of the foil.

  5. Step 5:

    Place in the oven for 50-60 minutes or until cooked. Remove and leave to cool.

  6. Step 6:

    This dessert is best served warm and drizzled in creamy vanilla custard.


  • For the Roly Poly

    • 250g Allinson's Self Raising Flour
    • 50g Billington's Unrefined Light Muscovado Sugar
    • 125g Butter (unsalted) (frozen)
    • 1 Raspberry jam (jar)
    • 150ml Milk (whole)
    • 1 Egg yolk(s) (free range)
    • 1 tsp Nielsen-Massey Vanilla Bean Paste

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